Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.

CONTENTS -

FIGURES -
PLATES -
PREFACE -
1 BASIC TECHNICAL CONSIDERATIONS -
2 SUGARS AND RELATED MATERIALS -
3 COCOA BEANS -
4 FATS AND RELATED INGREDIENTS -
5 MILK AND MILK PRODUCTS -
6 GELLING AND WHIPPING AGENTS; GUMS -
7 FLAVOURING AND COLOURING AGENTS -
8 COCOA, CHOCOLATE AND RELATED PRODUCTS -
9 BOILED SWEETS -
10 A CARAMEL RECIPE COMPILATION -
11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY -
12 GUMS, JELLIES AND PASTILLES -
13 LIQUORICE AND CREAM PASTE -
14 TABLETS. LOZENGES AND EXTRUDED PASTE -
15 MARSHMALLOW AND NOUGAT -
16 OTHER CONFECTIONERY TYPES -
17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES -
18 GENERAL REFERENCE TABLES -
19 GLOSSARY -
APPENDIX -
INDEX -